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IS 13688 (1999): Packaged Pasteurized Milk [FAD 19: Dairy

Products and Equipment]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
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“Knowledge is such a treasure which cannot be stolen”
 IS 13688 : 1999

mm

Indian Standmd
PACKAGED PASTEURIZED MILK - SPECIFICATION
(First Revision)

ICS 67.100.10

o-BIS 1999

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN,9 BAHADUR SHAHZAFAR MARG
NEW DELI-II
110002

PriceGroup 2
Dairy Products and Equipment Sectional Committee, FAD 57

FOREWORD

This Indian Standard (First Revision) was adopted by the Bureau of~lndian Standards, after the draft finalized
by the Dairy Products and Equipment Sectional Committee had been approved by the Food and Agriculture
Division Council.

Milk is one of the most important commodities that is required in every household as an article of food. Milk
contains many essential nutrients such as carbohydrates, proteins, lipids, minerals and vitamins. Therefore it
provides an ideal medium for rapid proliferation of most micro-organisms which degrade and alter its
composition thus reducing its keeping quality and making it un,fit for human consumption. Keeping the
public health and also economic consideration in view it is necessary that milk is pasteurized SO as to make it
safe for human consumption as well as increase its shelf life.

In order to ensure the quality of the pasteurized milk, this standard was first issued in 1992. However, certain
operational problems were faced in implementation of the standard, particularly with respect to the testing of
the microbiological requirements which require much longer time of testing. The Committee was of the view
that Methylene Blue Reduction (MBR) test is adequate for assessing the microbiological tests. In other
countries also this test is being used for this purpose. It was also brought out that traditional test methods for
plate count and coliform are time consuming and provide only retrospective data, therefore, waiting for
results would not be pragmatic. The dairy plants should be required to maintain test records of these
requirements for each lot/batch.

A need was therefore, felt to revise this standard to incorporate among others the following:

a) Separation of the microbiological requirements at plant level and for routine inspection.

b) Updating the various referred standards.

c) Deletion of the provision of distribution through vending booths and covering only packaged pasteurized
milk.

While formulating this standard, due consideration has been given to the relevant rules prescribed by the
Government of India under the Prevention qf' Food Ahltemtion Act, 1954 and Rules, I955 and Stmhrdv of
Wrights trd Akw.~~~rv.s
(fockcqcd Comrwu’ities) Rzdes, 1977. This standard is however, subject tothe restrictions
imposed under these wherever applicable.

For the purpose of decidin g whether a particular requirement of this standard is complied with, the final
value, observed or calculated. expressin g the result of a test or analysis. shall be rounded off in accordance
with IS 2 : 1960 ‘Rules for rounding off numerical values (revised)‘. The number of significant places
retained in the rounded off value should be the same as that of the specified value in this standard.
 IS 13688 : 1999

Indian Standard

PACKAGED PASTEURIZED MILK - SPECIFICATION

(First Revision)

1 SCOPE milk solids are used, it shall be ensured that the

product remains ~homogeneous and no deposition of
This standard prescribes the requirements, methods
solids takes place on standing. Toned milk shall be
of test and sampling for packaged pasteurized milk.
pasteurized.
2 REFERENCES 3. I .4 Double Tend Milk
The Indian Standards listed in Annex A contain Double toned milk means the milk prepared by
provisions which through reference in this text, admixture of milk mentioned under 3.1 with fresh
constitute provision of this standard. At the time of skimmed milk or milk solids that has been
publication. the editions indicated were valid. All standardized to a fat and solids-not-fat percentage
standards are sub.ject to revision and parties to minimum at I .5 and 9.0 respectively by ad.justment
agreements based on this standard are encouraged to or addition of milk solids. When fat or dry non-fat-
investigate the possibility of applying the most recent milk solids are used. it shall be ensured that the
editions of the standards indicated. product remains
homogeneous and no deposition of
3 DEFUVITIONS solids takes place on standin g. It shall be pasteurized.

For the purpose of this standard the following 3.1.5 Skirnrned Milk
definitions shall apply. Skimmed milk means the milk prepared from milk
mentioned under 3.1 from which ahnost all the milk
3.1 Milk
fat has been removed mechanicalty. It shall not have
Milk is the normal mammary secretion derived from fat more that 0.5 percent and solids-not-fat should
complete milking of healthy milch animal without not be less than 8.7 percent. It shall be pasteurized.
either addition of thereto or extraction therefrom. It
3. I .6 Recotnhined Milk
shall be free from colostrum. Milk shall include cow’s
or buffalo’s, or sheep’s or goat’s or a mixture thereof. Recombined milk means the homogenized product
prepared from milk fat, milk solids-not-fat and water
that has been standardized to fat and solids-not-fat
Standardized milk means milk or a combination of percentage minimum at 3.0 and 8.5 respectively by
any of- tile milk mentioned under 3.1 that has been adjustment or addition of milk solids. It shall be
standardized to a lilt and solids-non-fat percentage pasteurized.
minimuni at 4.5 and 8.5 respectively by adjustment
3.2 Milk Plant or Dairy
or addition of milk solids. Standardized milk shall
be pasteurized. It shall be taken to include the building. machinery.
equipment and appliances necessary for collection.
3.1.2 Full ~.‘I.CYIIII
A{ilk
pasteurization, cooling, bottling or fillinly 3 in other
Full cream milk means milk or a combination of any containers and storage of milk including those at
of the milk mentioned undet 3.1 that has been intermediate chilling centres.
standardized to a fat and solids-not-fat percentage
3.3 Pasteurization
minimum at 6.0 and 9.0 respectively by adjustment
of f?~~s/n~ilk solids. Full cream milk shall be It shall refer to:
pasteurized.
a) the process of heating every particle of milk
3. I .3 Totwi hjlilk at a specified temperature;

Toned milk means milk or a combination of any of b) holding the milk at such temperature conti-
the milk mentioned under 3.1 that has been nuously for a specified period in a standard
standardized to a f‘at and solids-not-fat percentage and properly operated equipment; and
minimum at 3.0 and 8.5 respectively by adjustment c) immediate cooling in the same equipment
or addition of milk solids. When fat or dry non-fat- after heating.

I
IS 13688 : 1999

4 DRAW MATERIAL 6.3 Sanitary Piping

4.1 Milk All pipings and fittings which come in content with
milk shall be of sanitary types which can be easily
Milk intended for pasteurization shall be wholesome
cleaned and sanitized (see IS 3382).
and shall be free from any added extraneous matter.
It shall be tested for its freedom from preservatives,
6.4 Equipment and Containers
neutralizers, adultearants [see IS 1479 (Part I)]. Milk
shall also be evaluated for acidity, bacterial load, Milk receiving equipment, storage tanks, pasteurizing
temperature and organoleptic requirements (see and cooling equipment, cans bottles, aluminum foils
IS 7768), so that these parameters can serve as and other packing materials with which milk comes
guidelines to the processors for continual improvement into contact shall be of smooth, impervious, non-
in the quality. Milk shall satisfy the requirements corrosive, non-toxic material and so constructed as
prescribe under the I’mzution qf’Food Adultetution to be easily cleaned and sanitized. Milk bottles, cans
Rules. 19.55. As far as possible, milk with methylene tanks and other items of equipment shall conform to
blue reduction time of not less than 30 minutes in relevant Indian Standards prescribed for this purpose.
summer and 60 minutes in winter should be accepted
for pasteurization. 6.5 Cleaning and Sanitization of Plant Equipment
and Containers
4.2 Milk Powder and Skimmed Milk Powder

Milk powder and skimmed milk powder if used in The pasteurization plant and other equipment used
liquid milk shall conform to IS 1165, IS 13334 for receiving, processing, storage and bottling, and
(Part I) and IS I3334 (Part 2) respectively. milk cans and bottles used for filling milk, shall be
cleaned and sanitized according to the method
4.3 Butter and Butter Oil prescribed in IS 5253.

Butter or butter oil if used for adjustment of fat content

6.5.1 After sanitization and during usage or storage,
in the milk shall conform to IS 13690 and IS 13689
the equipment and containers shall be protected from
respectively.
contamination.
4.4 Water conforming to the tolerances specified fol
water for dairies (SCL IS 4251) shall be used. 6.6 Surroundings and Waste Disposal

5 PASTEURIZATION The immediate surroundings shall be kept neat and

clean and proper arrangement made for the disposal
All classes of the milk defined under 3.1.1 to 3.1.6
of waste.
shall be pasteurized by the method given in
Annex B. 6.7 Personnel Health and Cleanliness

6 HYGIENIC CONDITION
All employees and other persons handling milk or
Milk shall be processed. pasteurized, packed and equipment in the plant shall be medically examined
handled under strict hygienic conditions as prescribed every six months by a competent authority and
in various clauses of IS 7005. certified to be physically fit and free from infections
or other communicable diseases. All persons working
6.1 Milk Plant in the plant shall wear clean garments, preferably
white suits and caps, and strictly adhere to rules of
The building where the milk is received, processed,
personal hygiene (EC’ IS 7005).
bottled or filled in other containers, stored and where
the equipment and containers are cleaned and
7 REQUIREMENTS
sterilized. shall be such that it satisfied the
requirements laid down in IS 7005. The floors, walls 7.1 The product shall be white or white with creamish/
and ceilings, doors and windows, lighting greenish tinge. It shall be clean, wholesome and rich
arrangement. ventilation, toilet and hand washing in taste. It shall be free from the defects given in
facilities should also comply with the requirement of Table I.
IS 7005.
7.2 Sensory evaluation, selection of panel&t and
6.2 Water Supply
training of the panelist shall be done in accordance
The water supply shall conform to the tolerances with IS 7768. Number of trained panelist should be
specified for water for dairies (see IS 4251) and shall five to seven and should be checked for their
be easily accessible and adequate. consistency and acuity, once in three months.
 IS I3688 : 1999

Table 1 Defects in Milk and indelibly on each container/pouch:

(C/L7l/.W 7. I) a) Name of the material ‘Pasteurized milk’;

SI No. Characteristics Defects b) Type of milk ‘full cream’ ‘toned’, standar-

dized’, skimmed,‘double-toned’, ‘recombined’
i) Colour and appearance Suspended particles. filth, foreign
matter. bloodcell, sediments as applicable;
Ii) Odour Stale, acidic. abnormal

iii) Flavour Cooked. oxidized. rancid,

c> Batch or Code number;

metallic. neutralizer, feed. bamey. 4 Date of packing and/or time;

cow): tlavour defect due to
adulteration e) Name of the processor;
iv) Body Watery. ropy, curd) Net volume in ml or litre;
f)
7.3 The pasteurized milk at plant level shall comply S> Best before ~-
with the following microbiological requirements:
h) Fat ~ percent, Solid-not-fat -percent;
a) Total plate count per ml, MUX 30 000 when
j> If stored in such a way that temperature of
tested in accordance with the IS 5402.
milk shall not exceed 8YI; and
b) Coliforms, in I: IO dilution shall be absent
when tested in accordance with the IS 5401. k) Any other requirements under the Standor&
qf Weights and Me~~.s~~res (Packaged
c) Methylene blue reduction test shall not
Commodities) Rules, 1977 the Prevention qf
decolourize in 5 hours when tested in
Food Adulteration Act, 1954 and Rules
accordance with the IS 1479 (Part I).
framed thereunder.
7.4 The product shall also meet with the requirements
9.2. I BIS Certifjcation Marking
given in Table 2.

8 STORAGE The product may also be marked with the Standard

Mark.
8.1 Pasteurized milk shall be stored before packing
in such a way that temperature of milk shall not 9.2.1.1 The use of the Standard Mark is governed by
exceed 8’C. the provisions of Burem of Indian Standards Act,
1986 and the Rules and Regulations made thereunder.
9 PACKING AND MARKING
The details of conditions under which the licence for
9.1 Packing the use of Standard Mark may be granted to
Pasteurized milk shall be packed in clean, sound and manufacturers or producers may be obtained from
sanitary containers made of glass (see IS 1392), the Bureau of Indian Standards.
polyethylene pouches (conforming to IS I ISOS), 10 SAMPLING
properly sealed so as to prevent contamination.
10.1 Representative samples of pasteurize milk shall
9.2 Marking be drawn, handled, stored and tested for conformity
The following information shall be marked legibly to this standard by the method prescribed in IS I 1546.

Table 2 Requirements for Pasteurized Milk

(Clause 7.4)

SI Characteristics Requirements Method of Test,

No. Ref to
/ Y
Full Stand- ‘lhnned Double Skim- Recom-
Cream ardized Milk Toned med bined
Milk Milk Mik Milk Milk

(I) (2) (3) (4) (5) (6) (7) (8) (9)

i) Milk fat, percent

by mass. Afin 6.0 4.5 3.0 I.5 3.0 IS 1479 (Pert 2)

Alus - - - - 0.S -

ii) Milk solids-not- 9.0 8.5 8.5 9.8 8.7 8.5 IS 12333
fat (S F). percent IS 1479 (Part 2)
by ma,T 6, Mu

iii) Phosp’wtase test < Negative ) IS 8479 (Parts I & 2)

I
iv) Neutrjlizer f Absent > IS 1479 (Part I)
IS 13688 : 1999

ANNEX A
(Chse 2)
LIST OF REFERRED INDIAN STANDARDS

IS No. Title ISNo. Title

1165 : 1992 Milk powder yburth revision) (Part 1) : 1977 Routine method
1392 : 1983 Glass milk bottles (third revision) (Part 2) : 1977 Reference method
1479 Methods of test for dairy 10083: 1982 Method of test for determination
industry : of SNP (solids-not-fat) in milk
by the use of lactometer
(Part 1) : 1960 Rapid examination of milk
11546 : 1985 Methods of sampling for milk
(Part 2) : 1960 Chemical analysis of milk
and milk products
4251 : 1967 Quality tolerances for water for
11805 : 1986 Polyethylene pouches for liquid
processed food industry
milk
5401 : 1969 Method for detection an
12333 : 1997 Methods for determination of
estimation of coliform bacteria in
total solids content in milk,
foodstuffs
cream and evaporated milk
5402 : 1969 Method for standard plate count (Reference method) (first
of bacteria in foodstuffs revision)
7005 : 1973 Code for hygienic conditions for 13334 Skimmed milk powder :
production, processing, trans-
(Part 1) : 1998 Standard grade yirst revision)
portation and’distribution of milk
(Part 2) : 1992 Extra grade
7768 : 1975 Sensory evaluation of milk
13689 : 1992 Butter oil (butter fat)
8479 Method for determination of
phosphatase activity in milk and 13690: 1992 Pasteurized butter
milk products:
14542 : 1998 Partly skimmed milk powder

ANNEX B
(Clause 5)
PASTEURIZATION

B-l GENERAL B-2 METHOD

B-2.1 Holder Method
The pasteurization of milk shall be performed Milk is heated to at least 63% and held continuously
according to any of the procedure specified under at that temperature for at least 30 minutes and then
B-2, The pasteurizing vat or pasteurizer shall be immediately cooled in the same equipment to 5oC or
equipped with accurate temperature indicating and less.
recording devices (thermograph). High Temperature B-2.2 High Temperature Short Time Method
Short Time (HTST) plants should be provided with (HTST)
automatic flow diversion valve. The output of the
In this method milk is heated at least to 71.5V and
recording devices shall be available for inspection
held continuously at that temperature for at least
for at least six months.
15 seconds and then immediately cooled in the same
equipment to 5% or less.

4
 --.._ . -._-.,______ _... ---____ -.-L-L ._

Bureau of Indian Standards

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harmonious development of the activities of stardardization, marking and quality certification of goods and
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Enquiries relating to copyright be addressed to the Director (Publication), BIS
Review of Indian Standards

Amendments are issued to standards as the need~arises on the basis of comments. Standards are also reviewed
periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are
needed; if the review indicates that changes are needed, it is taken,,up for revision. Us+rs of Indian Standards
should ascertain that they are in possession of the latest amendments or edition by refe/rring to the latest issue
of ‘BIS Handbook’ and ‘Standards: Monthly Additions’.
This Indian Standard has been developed from Dot: No. FAD 57 (899).

Amendments~Issued Since Publication

Amend No. Date of Issue Text Affected

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